Lazy Bouillabaisse

by Deborah English — December 26, 2007

No matter whether you have a house full of guests or have escaped the festivities for a moment, there's nothing better than a light, yet satisfying lunch of soup to keep you and your loved ones in top form for the holidays. You can whip up a delicious seafood soup in no time, and if you want to get fancy; call it Bouillabaisse.

Lazy Bouillabaisse with Garlicky Rouille

For the Rouille

1 large potato, boiled and mashed finely
6 cloves garlic, crushed
1 to 2 tsp chili paste - to taste
1 egg yolk
Sea salt
½ cup extra virgin olive oil

Mash or puree all ingredients together. Add salt to taste.

For the Bouillabaisse

2 Tbsp extra virgin olive oil
2 small onions, diced
4 cloves garlic, crushed
2 fresh or dried bay leaves
1 Tbsp tomato paste
Two 14oz (400g) cans crushed Italian tomatoes in tomato sauce
1 cup good-quality fish stock
8 each mussels, clams, scallops - basically whatever shellfish you like (shelled for care-free dining)
8 to 9oz (250g) firm white fish, sliced into big pieces
8 shelled prawns
3.5oz (100g) baby squid or squid tubes
Chopped Italian parsley and fresh basil - to taste

In a large heavy-bottom pan, sauté onion in oil until it softens and becomes translucent. (You can add a little drop of cold water to keep it from burning.) Add garlic and sauté for a further minute. Add the bay leaves, stir in tomato paste, then pour in the crushed tomatoes and fish stock. Simmer for 20 minutes. Then carefully put in all of the seafood and gently cook for about 5 minutes. Season with salt (if needed) and freshly ground black pepper.

Spoon the seafood into the bottom of lovely deep bowls, and ladle broth over the top. Sprinkle with parsley and basil. Spoon a dollop of the Rouille on top.

Bon Appétit!